Our holiday cooking workshop series began with a bang this week! Participants were treated to a smorgasbord of seasonal starters and innovative veggie dishes.
We began with a survey of the various “weird vegetables” we’d be covering. If you like to support local food, getting acquainted with root veggies such as celeriac, rutabaga and parsnip is a good plan for Montreal winters.
When a few veggie variations had been introduced (and eaten), we moved on to sweet potato biscuits with candied beet jam. After a brief seminar on quick pickling, participants were invited to create their own infused olive oils.
In the end, we learned a lot and are looking forward to more! At the moment, the first Main Course workshop on fish and poultry (Nov. 26) is nearly sold out, but there are still several places available for our Decadent Desserts grand finale on Dec. 4.
And bring an appetite – these workshops involve a lot of delicious samples!